Tag: potatoes

Peppery Irish Beef Stew

Photo: Property of The Good Mood Food Blog Traditional Irish stew begins with mutton (or lamb). It includes onions and other root vegetables such as turnips, carrots and potatoes. The use of Guinness beer in Irish beef stew is as Irish as the St. Patrick’s 

Shepherds Pie with Mashed Cauliflower and Potatoes

Shepherds Pie is a meat pie dating back to the Middle Ages. Traditionally “Mutton Pie” was made using lamb or mutton and vegetables baked in a thick pastry shell called a “coffyn”. The pastry was thick, tough and inedible. The “coffyn” was a type of 

Peruvian Lomo Saltado

Peruvian Lomo Saltado

Lomo Saltado is a classic Peruvian dish. The variations are as distinct as the family making it. However, potatoes and steak are the two main ingredients that always remain the same. This version is adapted from a tiny restaurant a friend took me to during one of our excursions.  When I asked the owner, Mama, what the secret was she said, she marinates the steaks in grapefruit juice.

I have spent the last 13 years periodically tinkering to come up with a version of Lomo Saltado that resembles Mama’s. It has taken me that long to understand the different flavors of herbs and spices.

2 pounds potatoes, cut into fries or frozen fries cooked
1 pound beef tenderloin
1 grapefruit, juiced
1 tsp cumin
2-3 cloves garlic, chopped
1 tbsp white vinegar
salt and pepper, to taste
3 tbsp oil
1 hot red pepper, minced (optional)
2 large red onions, sliced into thick strips
1 large sweet red pepper
6 Roma tomatoes, peeled and quartered

Make marinade by combining oil, cumin, garlic, grapefruit, vinegar, salt and pepper for 30 minutes or longer.

Fry or bake potato fries; keep warm.

Cook steak until desired doneness. Remove; cover and keep warm. Add onions, red pepper and hot pepper, if using. Cook until tender but still crisp. Add tomatoes and cook a few minutes longer to heat through, but not mushy.

To serve, slice steak into strips. Top with onions and peppers and then the french fries. Serve with rice or additional roasted veggies.

Chateaubriand, The Language of Romance

Chateaubriand is a French dish created by chef, Montmireil for Vicomte Francois Chateaubriand. Francois was a 19th century author and statesman to Napoleon and was considered to be the father of Romanticism in French Literature. It is said that Montmireil chose the thickest, less flavorful